Psychopomp Clone Recipe
OG = 1.050
FG = .998
ABV = 6.9% abv.
- 6.75 lbs Raw Wildflower Honey
- 1/2 Gallon Sour Cherry Juice
- 4 Gallons Water
- 1 oz. Wyeast Wine Yeast Nutrient
- 5 Campden Tablets (if desired)
- 5 packets Lalvin D-47 yeast
Step by Step
Combine the first five ingredients at 104°F (40°C) stirring vigorously to aerate.
Wait 24 hours for the sulfites to do their thing, then sprinkle the dry yeast over the top of the must.
Maintain the fermentation at about 88°F (31°C).
Vigorously degas your mead before carbonating. This is absolutely essential to prevent your final product from smelling like eggs.
Bottle (with priming sugar) or keg when bubbling has completely stopped (should be 8-10 days).
Enjoy in a week or two!
For general brewing principles and practices please visit our article: How We Brew Everything We Brew
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